With the intention of passing a course on “Modern Methods in
Food Production, Food quality Control, Identification and Evaluation of
Rheological Behavior of Foodstuff” as well as presenting a report on the joint
research contract already signed between the Research Institute of Food Science
and Technology (RIFST) and Saratov State Agrarian University (SSAU), two
academic members and a PhD student from SSAU paid a three day visit to RIFST.
In addition, while staying at RIFST, SSAU delegates signed a
new contract entitled “The Application of Edible Oleogels in Confectionary
Products with the Aim of Improving Sensory Nutritional Properties” which aims
to improve food security and safety as well as creating added value in
confectionary products. Improving sensory properties and helping to increase
the market acceptance of confectionery products is defined as another goal of
this contract.
It should be noted that, according to figures announced last
year by the Iranian Chocolate and Confectionery Association, around $750
million of confectionery products were exported to 66 countries including
Russia, Japan and the United States, tow high improving nutritional and sensory
characteristics of such products plays a key role in developing their market.